Pumpkin Bread

Serves: 2

Santos Walker

1 January 1970

Based on User reviews:

49

Spice

45

Sweetness

59

Sourness

37

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1.75 cups

All-Purpose Flour

1 tsp

Salt (fine)

1 tsp

Baking Soda

1.5 cups

Sugar

2 large

Egg

Directions:

1

Preheat the oven to 350°F

2

Butter a 9-inch loaf pan

3

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl

4

Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute

5

Add the pumpkin puree and mix until combined

6

Add the eggs, one at a time, and mix until just incorporated

7

Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined

8

Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes

9

Let cool in the pan on a wire rack for 10 minutes

10

Remove from the pan and let cool completely

11

Preheat the oven to 350°F

12

Butter a 9-inch loaf pan

13

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl

14

Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute

15

Add the pumpkin puree and mix until combined

16

Add the eggs, one at a time, and mix until just incorporated

17

Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined

18

Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes

19

Let cool in the pan on a wire rack for 10 minutes

20

Remove from the pan and let cool completely